Wings | Sybaritica

Supper tonight is going to be a simple affair and I thought that chicken wings would be nice and easy. I want something just a little special though, so I thought that using a couple of my previously made spice pastes as a sauce coating might make an interesting experiment… Read more

When I first published my post on fresh Lemongrass several weeks ago, one of my readers and fellow-bloggers, Madam Weebles, left a comment recalling her first experience with a dish of Lemongrass Chicken. Other than saying how much she liked it, she didn’t describe the dish in much detail but she inspired me to try an experiment paring the two. As I am still wifeless until a few days from now, I decided to do an appetizer sort of composition rather than a main course plate and so, on this occasion, I am just going to use the wings… Read more

I recently had some great Chicken feet as part of a Dim Sum lunch at the Hung Sum Restaurant in Ottawa recently. I have always wanted to try cooking these myself but chicken feet are not something we are likely to see in the stores here in Iqaluit so I decided to try improvising using chicken wings. Chicken feet have very little meat on them but they are especially prized by the Chinese for a gelatinous texture created by all the connective tissue when they are steamed. This can’t be duplicated exactly using the wings (except at the very tips) but steaming rather than frying or baking will give the skin a nice slippery, softness that can substitute fairly nicely.

Normally, I find the sauce in which Chicken feet are steamed at Dim Sum restaurants is somewhat bland and uninteresting but the version I had at the Hung Sum Restaurant was quite piquant and very tasty. I decided that I would use a little Lee Kum Kee Chili Black Bean sauce in order to come close to what I tasted on that occasion…  Read more